Wednesday, 07 September 2011

slice of Wednesday: passionfruit slice recipe

I've been so rude about slices. Really, why? They have neither the crunch of a biscuit or the wonderful texture of a cake.

And then I moved to the country.

Where slices are everywhere. And they are GOOD.

So I'm posting a slice a week on a Wednesday until I run out. Which may be some time.

I made this one last weekend for a picnic. Passionfruit slice. Incredibly quick to make and so yummy. If you're Australian and outside of a major city (even then) you've probably tried it.

The bottom layer has crunch and chew and the top is a firm and creamy condensed milk and passionfruit combination. What is not to love. Really.

This one (above) is actually a gluten-free version (in honor of the girls I made it for today) so the base looks a bit anemic. Tasted great, sort of shortbready. I just used gluten-free self raising flour which is based on tapioca and rice flours.

This one is the one I made on the weekend:

Type 'passionfruit slice' into google and you'll get this recipe twenty times. No one owns it. Not the CWA ladies. Not taste.com.au and certainly not Gourmet traveller. Pfft.

My Mum gave it to me, photocopied from the Mayflower Retirement Village Gerringong Cookery Book. We used that book for everything when I was growing up. I think it's out of print, you should call it a pamphlet rather than a book I guess. Mum's copy has almost disintegrated - there's just time for me to scour it for all the classic slice recipes. On a mission.

Comments

I've been so rude about slices. Really, why? They have neither the crunch of a biscuit or the wonderful texture of a cake.

And then I moved to the country.

Where slices are everywhere. And they are GOOD.

So I'm posting a slice a week on a Wednesday until I run out. Which may be some time.

I made this one last weekend for a picnic. Passionfruit slice. Incredibly quick to make and so yummy. If you're Australian and outside of a major city (even then) you've probably tried it.

The bottom layer has crunch and chew and the top is a firm and creamy condensed milk and passionfruit combination. What is not to love. Really.

This one (above) is actually a gluten-free version (in honor of the girls I made it for today) so the base looks a bit anemic. Tasted great, sort of shortbready. I just used gluten-free self raising flour which is based on tapioca and rice flours.

This one is the one I made on the weekend:

Type 'passionfruit slice' into google and you'll get this recipe twenty times. No one owns it. Not the CWA ladies. Not taste.com.au and certainly not Gourmet traveller. Pfft.

My Mum gave it to me, photocopied from the Mayflower Retirement Village Gerringong Cookery Book. We used that book for everything when I was growing up. I think it's out of print, you should call it a pamphlet rather than a book I guess. Mum's copy has almost disintegrated - there's just time for me to scour it for all the classic slice recipes. On a mission.